MacKenzie

I decided to test a new dough just for fun. Unfortunately I had to make a correction for an error I made in measuring the ingredients so this recipe needs to be tested again. Here is the first one- and the second. Baked pizza on the KK. Bottom of the crust. Baked and plated. Now the rest of this story, guess what happened to this one as I tried to get it off the peel, yup it stuck but good.

I'm betting there will be a tasty pork butt supper tonight.

Rak, that looks like some awfully nice eating from that roti chicken. Delicious.

Tony, the chicken looks perfect, the colour is right on. Guess you'll have to get a second SV machine and more it to another circuit.

Jon, that Alton Brown grilled sandwich looks awesome. I love grilled cheese sandwiches and have copied the recipe. I will be making this, a big thanks for posting it.

Tony, those eggs are looking very good.

Needed something for a quick supper so get out the KK baked pretzel buns, some previously SV chicken breasts and some cheese. Put it together and...

Bosco, I could use one of those for supper, looks perfectly delicious.

Tony, I'm not sure if some thing was lost in the translation or not. When I do my 15 mins. eggs at 167F I stop the cooking with a dip in cold water but if I'm doing another method using longer times and lower temp then I sometimes dip the egg in boiling water to cook only the whites a little more but not cooking the yokes more.

. more ways than one I'm sure. Thanks, Tony.

What a way to start the day, I love a gooood breakfast.

Wilbur, those ribs couldn't have looked or I'm sure tasted better, beautiful cook.

Bacon is sliced, packaged and into the freezer, except for one package.

Tony, you sure must have enjoyed that meal, it looks and sounds delicious and it came with a bonus, breakfast.

Mac the 19" TT, was loaded. I never would have guessed that you could get so much meat on the grill. I can just picture that family get together also, what a fun day and what a great cook.

I wrote a reply to this great pizza post and must have forgotten to click the POST button, don't you just hate that. Those are wonderful looking pizzas, they are making my mouth water. I've been waiting all day for these pizzas and it was well worth the wait. Crust looks perfect. Rak, you have driven me to start some pizza dough tonight. I'll let it rise for 72 hours and we'll see how that goes. The pressure is on, thanks, Rak.

Boz, welcome and we'll be watching for pixs of the new arrival. Take lots of them

Thanks,dstr8, you hit the nail on the head. I have not bought bacon for many years now and the last time I ate it at my brother's I was stunned by the amount of salt in it and I used to like it, eek.

tinyfish, that is a beautiful cook, it just looks sooooo tasty and delicious.

Picky picky.

Thanks, guys. I don't recommend this unless you don't mind getting addicted. BTW, the smell was incredible better than Febreze.

Looks delicious, Tony. Drop those eggs into boiling water for 1 min or maybe less and then cool. That might be one way to set the whites but not long enough to cook the yolks any more.

Looks delicious, Tony. Drop those eggs into boiling water for 1 mins, then cool. That might be one way to set the whites but not long enough to cook the yolks any more.

I did beef short ribs, 48 hours @137F. I was all set to take the torch to these but that colour looks just fine to me. and inside...

Can this really be turned into breakfast bacon? We'll add a little smoke and hope for the best. We I'll be... and the flip side of this story.